Moroccan Lemon Couscous Salad

Ingredients

1 lrg lemon rinsed
1/2 cup sugar
2 tablespoons kosher salt
3 cups water
1/2 cup currants
1 1/2 teaspoons salt
2 cups couscous
1/4 cup olive oil
1/2 teaspoon freshly ground pepper
1/2 cup chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice

Preparation

1
1. Make Preserved Lemon: Cut lemon into eighths. Combine with 8 cups water in large saucepan and bring to boil; boil 5 minutes. Drain. Bring 3 cups water to boil in small saucepan with sugar and salt, stirring to dissolve. Add lemon, cover and simmer over low heat until very tender, 1 hour. Cool. (Can be made ahead. Cover and refrigerate up to 2 weeks.)
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2. Remove lemon from syrup and chop 1/3 cup (refrigerate remaining preserved lemon for another use).
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3. Bring water to boil in saucepan with currants and salt. Stir in couscous, chopped lemon, oil and pepper and return to boil. Remove from heat; cover and let stand 10 minutes. Fluff with fork and spread on jelly-roll pan to cool.
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4. Transfer couscous to large bowl, fluffing with fork. Add parsley and lemon juice and toss. (Can be made ahead. Cover and refrigerate up to 24 hours.)
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Makes 9 cups.
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Preserved lemon is the amysterya flavor in this special couscous. Our quick version of a classic ingredient in Moroccan food, preserved lemon has a taste that is distinctly citrus without the tartness of ordinary lemon.

Tools

 



Yield:

1.0 servings

Added:

Monday, December 21, 2009 - 1:21am

Creator:

Anonymous

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